Gold phoenix shrimp
By VicentaLakin
The first time I ate this golden phoenix shrimp, my daughter was a little girl, and she ordered it with a winner. When I got home, I figured out how much I'd save for 20 pounds of dodgies. When he does it, he often cooks it for his family and gets their appreciation, especially for the fact that he doesn't like to peel shrimp, which fits his appetite。
Recipe Recommendations
- base shrimp 600 grams
- salt 1/2 teaspoon
- shallots 2 trees
- Jiang 3 tablets
- cooking wine 1 tablespoon
- egg white 30 grams
- starch 3 tablespoons
- bread crumbs half a pack
- salt and pepper powder
- sweet and sour
- fried
- three-quarters of an hour
- ordinary
Steps for Gold phoenix shrimp
1
Shrimp skin, tail and last shell. Use the knife to turn your back. Be careful not to split in half. Clean up and go to shrimp intestines。
2
Salt, wine, onions, ginger chips, egg rinding, plastering for 15 minutes to half an hour。
3
Pick up the ginger. If the shrimp is too wet, you can pour some. I'll hold it in two minutes。
4
Half a bag of buns of bread on the plate, with shrimp on both sides of the map, with a hammer, or with a push on both sides of the hand, so that the buns are sticky. Half-finished phoenix shrimp glued to bread is put on the membranes, not folded together。
5
Half of the boiler is boiled, the fire is burned to about 170°C (the chopsticks are put in the oil and a dense bubble appears on the chopsticks) and the phoenix shrimp is blown up by a small fire for two minutes and a fire for another minute。
6
Blasted to surface gold and recovered asphalt。
7
Put it on suction paper and suck out the extra oil. Potato sauce or pepper salt powder may be used, as well as pepper salt powder on golden phoenix shrimp。
8
Potato sauce or pepper salt powder may be used, as well as pepper salt powder on golden phoenix shrimp。Gold phoenix shrimp Make Tips
This is also the case in the case of the pickled shrimp, which is dried with starch, then dipped with egg fluid and finally covered with bread. But I'm in trouble, and I put egg and starch on the first slurry, and it's a little wet, just like bread. It is better to taste when shrimp is warm, the fire is ripe, the fire is coloured and oil is extracted. Please control the time according to your firepower and do not overdo it. The spoon in the 3 material list refers to a special spoon, which does not matter, but a little bit of salt; a large spoon is also a special spoon, which can be replaced by a porcelain spoon with soup。